Real Southern Buttermilk Fried Chicken

From Fried Chicken: Recipes for the Crispy, Crunchy, Comfort-Food Classic

Cookbook

Author(s): Rebecca Lang

Page 40

Course: Main Courses

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southerncooker

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1 reviews, average rating 3.0 / 5

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southerncooker

10 years ago

★ ★ ★ ★ ★ 3/5

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While this was good I like my version better. To be fair I didn't have time to let the chicken marinate in the buttermilk for the 24 hours called for. I had problems with my crust staying on. I did like that it was fried in lard. I used my cast iron chicken fryer.

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